CN106174597A - A kind of compound nutritional base stock powder and preparation method thereof - Google Patents
A kind of compound nutritional base stock powder and preparation method thereof Download PDFInfo
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- CN106174597A CN106174597A CN201610572568.XA CN201610572568A CN106174597A CN 106174597 A CN106174597 A CN 106174597A CN 201610572568 A CN201610572568 A CN 201610572568A CN 106174597 A CN106174597 A CN 106174597A
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Abstract
The invention discloses a kind of compound nutritional base stock powder, fishbone polypeptide powder, fishbone powder, Ottelia acuminata (Gagnep.) Dandy powder and ratio that Vegetable powder mass ratio is 6:1:9:2 are carried out allotment and prepares.Described Ottelia acuminata (Gagnep.) Dandy powder includes one or several combinations in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae or Thallus Laminariae.Described Vegetable powder includes one or several combinations in Radix Dauci Sativae, Brassica campestris L, Lettuce, Plantula Brassicae chinensis, Herba Apii graveolentis.The fishbone that described fishbone polypeptide powder and fishbone powder use is any one of morrhua, Oncorhynchi, rainbow trout, tuna, tilapia, Ctenopharyngodon idellus or Hypophthalmichthys molitrix or the fishbone of multiple mixing.Difference rich in proteins and the element such as aminoacid, Ca and P, polysaccharide and dietary fiber and vitamin, comprehensive nutrition in the four kinds of base stock powder used；Absorb after certain proportion is allocated, meet the equalization requirement for all kinds of nutritional labelings in " Chinese residents dietary guidelines "；It is added in food as nutrition supplementary means, fresh, the function of seasoning of increasing can be played.
Description
Technical field
The invention belongs to nutritious and healthy food field, specifically a kind of compound nutritional base stock powder and preparation method thereof.
Background technology
Along with the raising of people's living standard, people increasingly pay attention to the trophism of food and functional.Fish fillet is marine products
Important by-products in product processing, the most still also has substantial amounts of protein resource, utilizes these protein to carry out biological enzymolysis
Preparing nutrition polypeptide, this is to make full use of fish fillet resource, can develop again the ideal chose of nutrition polypeptide products.Fish fillet
In protein utilization after, remaining fishbone is excellent calcium phosphor resource, and the calcium phosphorus ration wherein contained is more to meet people
Body nutritional need, fishbone powder can be processed into further across certain technical finesse.Ottelia acuminata (Gagnep.) Dandy powder and Vegetable powder are also a kind of
Novel nutrient base material powder, adds in food, can effectively vitimin supplement, cellulose, active polysaccharide nutrient, be conducive to
Health.If by above-mentioned all kinds of powdered foods through rational technology proportioning, the complementation of nutrient will be realized, meet many simultaneously
Plant trophic function demand, abundant product category, be effectively improved product competitiveness.
Summary of the invention
It is an object of the invention to provide a kind of compound nutritional base stock powder and preparation method thereof.
The technical scheme is that and be achieved in that: a kind of compound nutritional base stock powder, by fishbone polypeptide powder, fishbone powder,
Ottelia acuminata (Gagnep.) Dandy powder and the ratio that Vegetable powder mass ratio is 6:1:9:2 carry out allotment and prepare.Described Ottelia acuminata (Gagnep.) Dandy powder includes Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae or skirt
With one or several combinations in dish.Described Vegetable powder includes the one in Radix Dauci Sativae, Brassica campestris L, Lettuce, Plantula Brassicae chinensis, Herba Apii graveolentis
Or several combinations.The fishbone that described fishbone polypeptide powder and fishbone powder use is morrhua, Oncorhynchi, rainbow trout, tuna, Rofe
Any one of fish, Ctenopharyngodon idellus or Hypophthalmichthys molitrix or the fishbone of multiple mixing.
The preparation method of compound nutritional base stock powder is, step is as follows:
A. preparing fishbone polypeptide powder: take freezing fish fillet, flowing water thaws, and cleans, smashs to pieces, add the water of 2-3 times of weight, and homogenate obtains slurry
Liquid；The pH value of regulation serosity is 2-9, temperature 20-60 ° C, adds the compound protease of albumen quality 0.1-3% in serosity, at 20-
Enzymolysis 5-300 min under 60 ° of C stirring in water bath, enzymolysis solution inactivates 5-30 min in boiling water bath；By enzymolysis solution centrifugation, go
Except upper-layer fat, extract supernatant；By enzymatic hydrolysate vacuum lyophilization or spraying drying powder-forming, obtain fishbone polypeptide powder；
B. prepare fishbone powder: after enzymolysis solution centrifugation in above-mentioned a step, centrifugation fishbone dreg is reclaimed, is seasoned
Boiling；Then filter to obtain fishbone dreg drying, then smash and obtain fishbone powder；
C. Ottelia acuminata (Gagnep.) Dandy powder is prepared: by the one or more combination in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae, Thallus Laminariae, roguing, stripping and slicing after cleaning, add decocting in water,
Add a little Sal seasoning；Take the dish out of the pot the post-drying that drains away the water, and then pulverizes, and obtains Ottelia acuminata (Gagnep.) Dandy powder；
D. preparing Vegetable powder is: by one or several combinations in Brassica campestris L, Lettuce, Plantula Brassicae chinensis, Herba Apii graveolentis, according to step c side
Method makes Vegetable powder；
The powder that a, b, c, d prepare is allocated according to described ratio, makes compound nutritional base stock powder.
Further, in the manufacturing process of step b fishbone powder, during seasoning boiling, add cooking wine 10-100 in following ratio
Part, Fructus Citri Limoniae juice 10-100 part, salt 0.1-10 part, by fishbone dreg submergence, brew time 10-20 min removes raw meat.
Further, in step a compound protease be pepsin, flavor protease, papain, trypsin,
In neutral protease, alkaline protease any two kinds and two or more.
Further, the preparation method of described Ottelia acuminata (Gagnep.) Dandy powder is roguing, is cut into the stick of 2 ~ 5 cm, by material-water ratio 1 after cleaning:
2 ~ 4 decocting in water 20 ~ 120 min, with Sal seasoning；60 ~ 90 ° of C after draining away the water that take the dish out of the pot dry 1 ~ 5 h；Dry Sargassum to pulverize.
Further, the preparation method of described Vegetable powder is that after roguing is cleaned, cutting becomes 2 ~ 5 cm, by material-water ratio 1:2 ~ 4 water
Boil 10 ~ 30 s, with Sal seasoning；60 ~ 90 ° of C after draining away the water that take the dish out of the pot dry 1 ~ 5 h；Dry vegetable to pulverize.
The invention have the benefit that difference rich in proteins and the unit such as aminoacid, Ca and P in four kinds of base stock powder of employing
Element, polysaccharide and dietary fiber and vitamin, comprehensive nutrition；Absorb after certain proportion is allocated, meet " Chinese residents meals
Forefinger south " in for the equalization requirement of all kinds of nutritional labelings；It is added in food as nutrition supplementary means, nutrition can be played
Balance, increase the function of fresh, seasoning etc..
Detailed description of the invention
Embodiment is further explained explanation to application in detail below.
Embodiment one:
A. preparing fishbone polypeptide powder: take freezing fish fillet, flowing water thaws, and cleans, smashs to pieces, add the water of 3 times of weight, and homogenate obtains serosity；
The pH value of regulation serosity is 6,50 ° of C of temperature, adds the flavor protease of albumen quality 1% in serosity and the compound of papain
Protease, enzymolysis 100 min under 50 ° of C stirring in water bath, enzymolysis solution inactivates 20 min in boiling water bath；By centrifugal for enzymolysis solution point
From, remove upper-layer fat, extract supernatant；By enzymatic hydrolysate vacuum lyophilization or spraying drying powder-forming, obtain fishbone many
Gly-His-Lys；
B. prepare fishbone powder: after enzymolysis solution centrifugation in above-mentioned a step, centrifugation fishbone dreg is reclaimed, is seasoned
Boiling；During seasoning boiling, by adding cooking wine 50 parts, Fructus Citri Limoniae juice 49 parts, salt 1 part, by fishbone dreg submergence, brew time 15 min goes
Raw meat.Then filter to obtain fishbone dreg drying, then smash and obtain fishbone powder；
C. Kelp Powder is prepared: by Thallus Laminariae (Thallus Eckloniae) roguing, be cut into the stick of 3 cm after cleaning, add decocting in water by material-water ratio 1 ~ 4, adjust with Sal
Taste；Take the dish out of the pot the rear 70 ° of C drying that drains away the water, and then pulverizes, obtains Kelp Powder；
D. celery powder is prepared: after roguing is cleaned, cutting becomes 2 cm, by material-water ratio 1:4 decocting in water 20 s, with Sal seasoning；Take the dish out of the pot and drain
After moisture, 90 ° of C are dried；Dry vegetable to pulverize.
By a, the powder that b, c, d prepare is allocated according to the ratio of 6:1:9:2, makes compound nutritional base stock powder.
Embodiment two:
A. preparing fishbone polypeptide powder: take freezing fish fillet, flowing water thaws, and cleans, smashs to pieces, add the water of 2 times of weight, and homogenate obtains serosity；
The pH value of regulation serosity is 7,45 ° of C of temperature, adds the flavor protease of albumen quality 2% in serosity and the compound of papain
Protease (1:1), enzymolysis 120 min under 45 ° of C stirring in water bath, enzymolysis solution inactivates 15 min in boiling water bath；By enzymolysis solution from
The heart separates, and removes upper-layer fat, extracts supernatant；By enzymatic hydrolysate vacuum lyophilization or spraying drying powder-forming, obtain fish
Bone polypeptide powder；
B. prepare fishbone powder: after enzymolysis solution centrifugation in above-mentioned a step, centrifugation fishbone dreg is reclaimed, is seasoned
Boiling；During seasoning boiling, by adding cooking wine 30 parts, Fructus Citri Limoniae juice 69 parts, salt 1 part, by fishbone dreg submergence, brew time 20 min goes
Raw meat.Then filter to obtain fishbone dreg drying, then smash and obtain fishbone powder；
C. Kelp Powder is prepared: by Thallus Laminariae (Thallus Eckloniae) roguing, be cut into the stick of 3 cm after cleaning, add decocting in water by material-water ratio 2:4, adjust with Sal
Taste；Take the dish out of the pot the rear 80 ° of C drying that drains away the water, and then pulverizes, obtains Kelp Powder；
D. celery powder is prepared: after roguing is cleaned, cutting becomes 3 cm, by material-water ratio 2:4 decocting in water 20 s, with Sal seasoning；Take the dish out of the pot and drain
After moisture, 90 ° of C are dried；Dry vegetable to pulverize.
The powder that a, b, c, d prepare is allocated according to the ratio of 6:1:9:2, makes compound nutritional base stock powder.
Embodiment three:
A. preparing fishbone polypeptide powder: take freezing fish fillet, flowing water thaws, and cleans, smashs to pieces, add the water of 3 times of weight, and homogenate obtains serosity；
The pH value of regulation serosity is 7.2,45 ° of C of temperature, adds the flavor protease of albumen quality 2% in serosity, 45 ° of C stirring in water bath
Lower enzymolysis 90 min, enzymolysis solution inactivates 20 min in boiling water bath；By enzymolysis solution centrifugation, remove upper-layer fat, in extraction
Clear liquid；By enzymatic hydrolysate vacuum lyophilization or spraying drying powder-forming, obtain fishbone polypeptide powder；
B. prepare fishbone powder: after enzymolysis solution centrifugation in above-mentioned a step, centrifugation fishbone dreg is reclaimed, is seasoned
Boiling；During seasoning boiling, by adding cooking wine 59 parts, Fructus Citri Limoniae juice 40 parts, salt 1 part, by fishbone dreg submergence, brew time 20 min goes
Raw meat.Then filter to obtain fishbone dreg drying, then smash and obtain fishbone powder；
C. Kelp Powder is prepared: by Thallus Laminariae (Thallus Eckloniae) roguing, be cut into the stick of 3 cm after cleaning, add decocting in water by material-water ratio 1:4, adjust with Sal
Taste；Take the dish out of the pot the rear 90 ° of C drying that drains away the water, and then pulverizes, obtains Kelp Powder；
D. celery powder is prepared: after roguing is cleaned, cutting becomes 3 cm, by material-water ratio 1:4 decocting in water 20 s, with Sal seasoning；Take the dish out of the pot and drain
After moisture, 90 ° of C are dried；Dry vegetable to pulverize.
The powder that a, b, c, d prepare is allocated according to the ratio of 6:1:9:2, makes compound nutritional base stock powder.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope of present disclosure, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (9)
1. a compound nutritional base stock powder, it is characterised in that by fishbone polypeptide powder, fishbone powder, Ottelia acuminata (Gagnep.) Dandy powder and Vegetable powder mass ratio
Carry out allotment for the ratio of 6:1:9:2 to prepare.
Compound nutritional base stock powder the most according to claim 1, it is characterised in that described Ottelia acuminata (Gagnep.) Dandy powder include Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae or
One or several combinations in person's Thallus Laminariae.
Compound nutritional base stock powder the most according to claim 1, it is characterised in that described Vegetable powder include Radix Dauci Sativae, Brassica campestris L,
One or several combinations in Lettuce, Plantula Brassicae chinensis, Herba Apii graveolentis.
Compound nutritional base stock powder the most according to claim 1, it is characterised in that described fishbone polypeptide powder and fishbone powder are adopted
Fishbone be any one of morrhua, Oncorhynchi, rainbow trout, tuna, tilapia, Ctenopharyngodon idellus or Hypophthalmichthys molitrix or the fish of multiple mixing
Bone.
5. the preparation method of the compound nutritional base stock powder as described in any one of claim 1-4, it is characterised in that step is as follows:
A. preparing fishbone polypeptide powder: take freezing fish fillet, flowing water thaws, and cleans, smashs to pieces, add the water of 2-3 times of weight, and homogenate obtains slurry
Liquid；The pH value of regulation serosity is 2-9, temperature 20-60 ° C, adds the compound protease of albumen quality 0.1-3% in serosity, at 30-
Enzymolysis 5-300 min under 60 ° of C stirring in water bath, enzymolysis solution inactivates 5-30 min in boiling water bath；By enzymolysis solution centrifugation, go
Except upper-layer fat, extract supernatant；By enzymatic hydrolysate vacuum lyophilization or spraying drying powder-forming, obtain fishbone polypeptide powder；
B. prepare fishbone powder: after enzymolysis solution centrifugation in above-mentioned a step, centrifugation fishbone dreg is reclaimed, is seasoned
Boiling；Then filter to obtain fishbone dreg drying, then smash and obtain fishbone powder；
C. Ottelia acuminata (Gagnep.) Dandy powder is prepared: by the one or more combination in Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae, Thallus Laminariae, roguing, stripping and slicing after cleaning, add decocting in water,
Add a little Sal seasoning；Take the dish out of the pot the post-drying that drains away the water, and then pulverizes, and obtains Ottelia acuminata (Gagnep.) Dandy powder；
D. preparing Vegetable powder is: by one or several combinations in Brassica campestris L, Lettuce, Plantula Brassicae chinensis, Herba Apii graveolentis, according to step c side
Method makes Vegetable powder；
The powder that a, b, c, d prepare is allocated according to described ratio, makes compound nutritional base stock powder.
The preparation method of compound nutritional base stock powder the most according to claim 5, it is characterised in that the system of step b fishbone powder
During work, during seasoning boiling, adding cooking wine 10-100 part in following ratio, Fructus Citri Limoniae juice 10-100 part, salt 0.1-10 part, by fish
Bone slag submergence, brew time 10-20 min removes raw meat.
The preparation method of compound nutritional base stock powder the most according to claim 5, it is characterised in that compound protein in step a
Enzyme is any two kinds in pepsin, flavor protease, papain, trypsin, neutral protease, alkaline protease
And it is two or more.
The preparation method of compound nutritional base stock powder the most according to claim 5, it is characterised in that the preparation of described Ottelia acuminata (Gagnep.) Dandy powder
Method is roguing, is cut into the stick of 2 ~ 5 cm, by material-water ratio 1:2 ~ 4 decocting in water 20 ~ 120 min, with Sal seasoning after cleaning；Take the dish out of the pot
After draining away the water, 60 ~ 90 ° of C dry 1 ~ 5 h；Dry Ottelia acuminata (Gagnep.) Dandy to pulverize.
The preparation method of compound nutritional base stock powder the most according to claim 5, it is characterised in that the preparation of described Vegetable powder
Method is that after roguing is cleaned, cutting becomes 2 ~ 5 cm, by material-water ratio 1:2 ~ 4 decocting in water 10 ~ 30 s, with Sal seasoning；Take the dish out of the pot and drain away the water
Rear 60 ~ 90 ° of C dry 1 ~ 5 h；Dry vegetable to pulverize.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858497A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of dietary vegetable soup stock and preparation method thereof |
| CN107549692A (en) * | 2017-09-26 | 2018-01-09 | 大连大学 | A kind of ocean polypeptide spy's dietary seafood for patients undergoing chemotherapy post-operative recovery |
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
| CN108887634A (en) * | 2018-06-28 | 2018-11-27 | 钦州学院 | Sandworm nutritive soup blend packet and preparation method thereof |
| CN111329027A (en) * | 2020-04-14 | 2020-06-26 | 福建创新食品科技有限公司 | Delicate flavor seasoning prepared from fishbone and crushing equipment used for production thereof |
| CN112617209A (en) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | Marine protein powder and preparation method thereof |
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| CN101971970A (en) * | 2010-09-20 | 2011-02-16 | 蓬莱京鲁渔业有限公司 | Fishbone sauce and processing method thereof |
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
| CN104687004A (en) * | 2015-02-06 | 2015-06-10 | 泰祥集团孵化器有限公司 | Fishbone hot sauce and production method thereof |
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| CN101971970A (en) * | 2010-09-20 | 2011-02-16 | 蓬莱京鲁渔业有限公司 | Fishbone sauce and processing method thereof |
| CN104432283A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | High-calcium fishbone taste-active peptide nutrient soup base and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858497A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of dietary vegetable soup stock and preparation method thereof |
| CN107549692A (en) * | 2017-09-26 | 2018-01-09 | 大连大学 | A kind of ocean polypeptide spy's dietary seafood for patients undergoing chemotherapy post-operative recovery |
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
| CN108887634A (en) * | 2018-06-28 | 2018-11-27 | 钦州学院 | Sandworm nutritive soup blend packet and preparation method thereof |
| CN111329027A (en) * | 2020-04-14 | 2020-06-26 | 福建创新食品科技有限公司 | Delicate flavor seasoning prepared from fishbone and crushing equipment used for production thereof |
| CN112617209A (en) * | 2020-12-10 | 2021-04-09 | 蓬莱汇洋食品有限公司 | Marine protein powder and preparation method thereof |
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